Jump-start your day with a deliciously fluffy chocolate nut muffin, a mug of coffee and a smile. With this Chocolate Chip Walnut Muffins recipe, make it your own by choosing your favorite HERSHEY'S Chocolate Chips! No matter what baking chips you choose, it's going to be delicious! This Chocolate Chip Walnut Muffins recipe is a tasty and satisfying treat perfect for breakfast, lunchbox snacks or dessert.
There's nothing better than the scent of freshly baked muffins, especially when they fill your kitchen with the subtle, sweet spice of cinnamon. Switch up your morning muffin routine with Cinnamon Chip Muffins, another delightful recipe.
Heat oven to 350°F. Grease three 5-3/4x3-1/4x2-inch mini loaf pans.
You may also use (3) 5-3/4x3-1/4x2-Inch Mini Loaf Pans, Muffin Tins, or Muffin Cups.
Combine flour, sugar, baking powder, salt, baking soda, applesauce, shortening and eggs in large bowl. Beat on medium speed of mixer until well blended. Stir in cinnamon chips and walnuts. Divide batter evenly into prepared pans.
Bake 45 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire rack. Cool completely. Sift with powdered sugar, if desired. 3 small loaves.
Try making with almonds or pecans in place of walnuts.
Muffins: Line muffin cups (2-1/2 inches in diameter) with foil or paper baking cups or spray with nonstick cooking spray. Fill cups 3/4 full with batter. Bake 18 to 22 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely. About 1-1/2 dozen muffins.
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet 2,000 calories a day is used for general nutritional advice.